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18 Apr

Lemon Glazed Pound Cake

lemon pound cake

Lemons are such a versatile fruit! They can easily transition between savory and sweet applications, are perfect for a classic roasted lemon chicken or a sweet lemon pound cake. Our lemon glazed pound cake incorporates both fresh lemon juice and our delicious lemon extract.

Our natural lemon extract is made by carefully extracting flavor from perfectly ripe lemons. The aroma is full and complex. The flavor is bold and pure, never sour or metallic tasting.  Good lemon extract, such as ours, is made using the oils from lemon rind, not the juice, providing a much more concentrated and intense lemon flavor without adding a sour or acidic flavor to your favorite desserts.

Lemon glazed pound cake is a staple at our house and has made many appearances at family get togethers, holiday celebrations and Sunday dinners. I recently made it for a Michigan tailgate party and it disappeared within minutes. I will warn you in advance that it is that good!

Lemon Glazed Pound Cake

Yields 12 servings

Ingredients:

Glaze

  • 1 ½ cups powdered sugar
  • 1/3 cup lemon juice

Directions:

Preheat oven to 325 degrees. Cream together sugar, lemon extract, vanilla bean paste, and soften butter in a mixer fitted with a paddle attachment until light and fluffy. Approximately 3-5 minutes. Add eggs to the butter mixture, one at a time, beating after each addition. In a separate bowl sift together flour, baking soda, and baking powder. Alternate adding flour mixture and buttermilk until both are combined into the butter mixture.

Prepare tube pan with removable bottom, butter sides and bottom. Pour mixture into prepared pan. Bake for 70 minutes until skewer comes out clean. Let cool ten minutes and pour lemon glaze over top of the cake. Let cool and remove from pan. Serve with mascarpone cream and fresh fruit.

Mascarpone Cream

Yields 2 cups

Ingredients:

Directions:

Place heavy cream into a mixer fitted with a whisk attachment. Beat on medium-high until medium soft peaks form. Remove bowl and whisk in mascarpone and vanilla bean paste by hand until incorporated and creamy. Serve with pound cake and fresh berries.


This post was posted in Cookies, Recipes

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